Roasted Broccoli, Spinach & Kale Four Cheese Lasagna

For the lasagna:
1 medium head of broccoli, chopped into small florets
1 tbsp extra virgin olive oil
salt, pepper
2 cups baby spinach and baby kale mixture, lightly chopped
1 cup shredded mozarella
1 box no boil lasagna noodles 
red sauce (shown below)
four cheese mixture (shown below)

For the red sauce:
1 tbsp olive oil
2 garlic cloves, minced
1/4 yellow onion, finely chopped
1/2 cup red wine
29oz can of tomato sauce
1/4 cup grated parmesan cheese
3 tbsp dried italian seasoning
2 tsp oregano
2 tsp rosemary
2 tsp garlic powder 
1 tsp can sugar
salt, pepper to taste 

For the four cheese mixture:
1 cup ricotta cheese
1/2 cup shredded mozarella 
1/4 cup crumbled feta cheese
1/4 cup grated parmesan cheese
1/4 cup heavy cream
4 tbsp butter, melted

Preheat oven to 375 degrees. Place broccoli florets on oven safe baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 10 minutes. Remove from oven and set aside to cool. Set oven to 400 degrees.

While broccoli is roasting, heat olive oil over medium-high in a medium sized pot. Add garlic and onion and sauté until onion becomes translucent, about 5 minutes. Add red wine and allow to simmer for 5 minutes until reduced by 1/4th. Add remaining ingredients, mix well, and reduce heat to low. Allow to cook for about 10 minutes before removing from heat. Set aside for lasagna assembly.

Combine all ingredients for four cheese mixture. Add spinach, kale, and broccoli. Mix well. 

Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with noodles, a quarter of the remaining sauce, half of the four cheese mixture, 1/3 of the remaining shredded mozzarella, and repeat for another layer. Top the final layer with red sauce and shredded mozzarella. Cover with foil and bake until the noodles are tender, about 35-40 minutes. Uncover and bake until the top is golden brown, 10 minutes. Broil for about 5 minutes if needed.